I hosted a Pampered Chef Party and the demonstrator made this delicious "Zesty Ravioli Skillet". It was so good that I made it the next day.
We grilled some chicken and made some buttered toast to go with it.
1/3 cup heavy whipping cream
4 cups fresh loosely packed fresh baby spinach leaves
6 ounce provolone cheese, grated
1 TB olive oil
1 small jalapeño pepper, seeded
3 garlic cloves, pressed
2 cans (14.5 ounce) diced tomatoes with onions, undrained
1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
1 pkg (24 oz small frozen cheese ravioli
Wash spinach, drain and set aside.
Add oil to skillet; heat over medium-high heat 1-3 minutes or until shimmering. Finely chop jalapeño and add to skillet; cook and stir 1 minute or until crisp-tender. Add garlic and cook and stir 15-20 seconds or until fragrant.
Add tomatoes, salt and black pepper to skillet; cook and stir 1-2 minutes or until simmering. Add ravioli; stir to coat. Cook, uncovered, 4-5 minutes or until tender. Stir cream into skillet. Cook, uncovered, 1-2 minutes or until simmering. Sprinkle spinach over ravioli; cook, covered, 1 minute or until spinach starts to wilt.
Remove skillet from heat. Top with cheese; cover skillet and let stand 1-2 minutes or until cheese is melted.
